Roasted Beet Pasta with Brown Butter and Goat Cheese

I roasted the most amazing looking beets from The Backyard Farmer for my baby boy this week. It turns out, he’s not the biggest fan of beets on their own. So I mixed them with sweet potatoes, which ended up looking like red velvet cake batter, yum! Note: beets stain….badly! So if you’re baby decides to rub beets all over his face, or sneeze on you be forewarned by this beet novice.

beet faced baby

In trying to figure out what to do with the remaining roasted beets (i could only think of cold beets in salad, not my fave), I took the advice of my co-worker Amanda, one of the most innovative cooks I know. She told me to keep it simple, and eat them with buttered noodles, and watch the noodles turn pink. Oh this I had to try! The longer you let the spaghetti sit, the more vibrant the color gets. As you can tell from the pic, I didn’t have the patience to let it sit for very long. The contrasting flavors of the sweet beets and tart goat cheese meld together nicely with the earthy browned butter. Enjoy!

2 Responses to Roasted Beet Pasta with Brown Butter and Goat Cheese

Thanks for sharing this recipe with me! I was afraid my poor beets were going to go bad in the fridge. I took your advice and made this for the family last night and they loved it. My husband really like the flavors of the beets, pasta and hint of butter. I didn’t have goat cheese but I topped the pasta with parmigiana cheese and it was delicious.